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Weeknight Chicken and Broccoli Stromboli | Kita Roberts GirlCarnivore.com

Weeknight Chicken and Broccoli Stromboli

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 771kcal


  • 1 small yellow onion diced
  • 4 tbs extra virgin olive oil
  • ½ cup water
  • 1 head broccoli roughly chopped into small pieces
  • ½ lbs cooked shredded chicken or turkey
  • 1 tbs Italian Seasoning mix
  • salt and pepper
  • 1 pound pizza dough
  • 8 ounces mozzarella shredded
  • ½ cup ricotta
  • 1 cup marinara sauce


  • Preheat the oven to 425 degrees F - or as per the directions for your dough. Make sure to preheat your pizza stone if using.
  • Heat 1 tbs olive oil in a large skillet over medium heat. Add the onion and cook 3 minutes. 
  • Add the water and the broccoli and cook 3 minutes longer. 
  • Stir in the seasoning and chicken. Cook until heated through, about 3 minutes longer. Season with salt and pepper if needed.
  • On a piece of parchment paper, spread a bit of olive oil around (or use a baking sheet). 
  • Stretch and press the dough into 2 8" squares. 
  • Fill the center with a bit of cheese, topped with the chicken mixture and then with a dollop or two of ricotta and a little more mozzarella. 
  • Fold the dough over and pinch shut. Tuck the seam and sides under to seal. Cut two or three small holes in the top to vent steam.
  • Bake until golden brown all over, about 15 minutes, or according to your dough's instructions.
  • Serve with warm marinara sauce for dipping.


Calories: 771kcal | Carbohydrates: 73g | Protein: 42g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 96mg | Sodium: 1641mg | Potassium: 1024mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1770IU | Vitamin C: 142.6mg | Calcium: 459mg | Iron: 6mg